Stir-fried Garlic with Duck Blood
1.
Prepare ingredients.
2.
Duck blood is cleaned and cut into small pieces for later use.
3.
Add two bowls of water to the pot, add two tablespoons of cooking wine, three grams of salt, two slices of ginger and half a tablespoon of white vinegar.
4.
Put the duck blood into the pot after the fire is boiled, cover the lid and cook for 2 minutes, then remove and drain the water.
5.
Cut the garlic into slices, and cut the dried chili into small pieces for later use.
6.
Cut the garlic leaves and garlic into small pieces separately.
7.
The white garlic is large and not easy to taste. We can cut the white garlic in half and cut the white garlic into thin slices with a kitchen knife at a 45-degree angle. The garlic leaves are prone to yellowing and discoloration, so the garlic leaves and the white garlic are frying. Separately open, so that the color of the dish is a little more attractive.
8.
Put the garlic slices and dried chili in the hot oil in a hot pan, and stir fry slowly over medium heat to create a fragrance.
9.
Put the garlic white in the pot first, stir fry over high heat to soften.
10.
Don't stir-fry the duck blood. Add three grams of salt, one tablespoon of light soy sauce, half a tablespoon of Laoganma, and ten grams of sugar to the pan. Stir quickly and evenly.
11.
Add garlic leaves, turn off the heat when the heat is cut off, and stir evenly with the remaining temperature of the pot.
12.
The delicious duck blood stir-fried garlic is ready.
